CN111374186B - Fat and oil composition for chocolate - Google Patents
Fat and oil composition for chocolate Download PDFInfo
- Publication number
- CN111374186B CN111374186B CN201811618522.2A CN201811618522A CN111374186B CN 111374186 B CN111374186 B CN 111374186B CN 201811618522 A CN201811618522 A CN 201811618522A CN 111374186 B CN111374186 B CN 111374186B
- Authority
- CN
- China
- Prior art keywords
- chocolate
- baked
- content
- triglyceride
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/45—Wafers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
- A23G1/0053—Processes of shaping not covered elsewhere
- A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G1/0066—Processes for laying down material in moulds or drop-by-drop on a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
Abstract
The invention provides an oil and fat composition, wherein in the oil and fat composition, the content of triglyceride with carbon atoms between 30 and 40 is 10 to 40 percent, the content of triglyceride with carbon atoms between 42 and 52 is 50 to 80 percent, the content of X2U is 30 to 60 percent or 35 to 55 percent or 38 to 53 percent, wherein the ratio of X: saturated fatty acids having 12 or more carbon atoms; u: unsaturated fatty acid with carbon number of 16-18. The chocolate prepared from the oil composition provided by the invention has good heat resistance, is crispy outside and soft inside, and has no wax feeling.
Description
Technical Field
The invention relates to the field of oil and fat, in particular to an oil and fat composition for chocolate.
Background
In recent years, the continuous influx of imported products abroad leads consumers to have more pursuits for chocolate and chocolate products with differentiated characteristics. Especially, the combination of chocolate and the baking field is more and more extensive, and the conventional chocolate products such as chocolate coating wafers, chocolate sandwich biscuits and the like can not meet the requirements of consumers on different and innovative chocolate foods. Therefore, the development of more chocolate products with rich mouthfeel and good flavor and convenient production and transportation becomes an important development direction.
Baked chocolate and chocolate products were originally invented by Japan. Patent document 1JP2009-059914A improves the baking resistance of chocolate by aerating chocolate mass and imparts a soft and light mouthfeel to chocolate; JP6225296 is a chocolate which is coated with sugar water solution added with emulsifier to form hard shells during baking, thus forming different layers of mouthfeel and the surface of the chocolate is not sticky to bags.
However, the above method excessively complicates the chocolate preparation process, requires additional equipment and process steps, increases raw material costs, and reduces production efficiency.
Disclosure of Invention
In order to overcome the defects, the invention provides a chocolate grease composition, and baked chocolate prepared from the grease composition has good heat resistance, crisp outside and soft inside and has no wax feeling.
In a first aspect of the present invention, there is provided a fat composition having a triglyceride content of 30 to 40 carbon atoms, a triglyceride content of 42 to 52 carbon atoms of 50 to 80%, and an X2U content of 30 to 60% or 35 to 55% or 38 to 53%, wherein X: represents a saturated fatty acid having 12 or more carbon atoms; u: represents unsaturated fatty acid with carbon number of 16-18, and X2U represents triglyceride of unsaturated fatty acid.
In one or more preferred embodiments, the XU2 content is 10-30%, wherein XU2 represents a triglyceride of a mono-saturated di-unsaturated fatty acid.
In one or more preferred embodiments, the mass ratio of PPO/POP is 0.05 to 0.25, where PPO represents a triglyceride having oleic acid at the 3-position of palmitic acid at the 1,2 and POP represents a triglyceride having oleic acid at the 2-position of palmitic acid at the 1,3.
In one or more preferred embodiments, the solid fat content of the grease composition at 10 ℃ is 50 to 80%.
In one or more preferred embodiments, the solid fat content of the fat or oil composition at 10 ℃ is 60 to 80%.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of 65 to 80% at 10 ℃.
In one or more preferred embodiments, the solid fat content of the fat or oil composition at 20 ℃ is 20 to 30%.
In one or more preferred embodiments, the solid fat content of the grease composition at 25 ℃ is less than 25%.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of less than 20% at 25 ℃.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of less than 15% at 25 ℃.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of less than 10% at 25 ℃.
In one or more preferred embodiments, the solid fat content of the grease composition at 25 ℃ is 5 to 10%.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of 0 to 10% at 30 ℃.
In one or more preferred embodiments, the grease composition comprises non-lauric-acid-type grease and lauric-acid-type grease, and the weight ratio of the non-lauric-acid-type grease to the lauric-acid-type grease is 1:2-8:1, preferably 1:1-4:1.
In one or more preferred embodiments, the lauric fats are fractionated palm kernel oil stearin and/or coconut oil having a melting point of 20-35 ℃; the non-lauric acid type grease is palm oil extract.
In a second aspect of the present invention, there is provided a method for producing a fat or oil composition, the method comprising the steps of:
(1) Providing non-lauric acid grease and lauric acid grease;
(2) The mass ratio of the non-lauric acid grease to the lauric acid type grease in the step (1) is 1:2-8:1, and the preference is that
1:1-4:1.
In one or more preferred embodiments, the lauric fats are fractionated palm kernel oil stearin and/or coconut oil having a melting point of 20-35 ℃; the non-lauric acid type grease is palm oil extract.
In a third aspect of the invention, chocolate mass is provided, wherein the chocolate mass comprises the grease composition or the grease composition prepared by the method, and the content of the grease composition is 20-35%.
In a fourth aspect of the present invention, there is provided a baked chocolate wherein the fat composition is present in an amount of 20% to 40%.
In one or more preferred embodiments, the baked chocolate further comprises sugar, lecithin, and milk powder.
In one or more preferred embodiments, the baked chocolate comprises 20-40% sugar, 0.1-0.5% lecithin, and 0-20% powdered milk.
In one or more preferred embodiments, the sugar is one or more of sucrose, maltose, white sugar, caramel, fructose, trehalose.
In one or more preferred embodiments, the milk powder is skim milk powder and/or whole milk powder.
In one or more preferred embodiments, the baked chocolate further comprises yogurt powder and/or whey powder.
In one or more preferred embodiments, the roasted chocolate further comprises floury.
In one or more preferred embodiments, the baked chocolate is milk-flavored baked chocolate, yogurt-flavored baked chocolate, baked rice milk germ chocolate, and other flavored baked chocolate products.
In a fifth aspect of the invention, there is provided a process for the preparation of a baked chocolate, said process comprising the steps of:
(1) Preparing a raw material containing the fat or oil composition of the present invention;
(2) Mixing the raw materials uniformly, putting into a ball mill, grinding to fineness of 20-30 μm to obtain chocolate slurry
(3) Keeping the chocolate slurry warm and then molding to obtain a chocolate blank;
(4) The chocolate dough is baked in an oven at 200-300 deg.C, preferably 220-260 deg.C, for 80-150 seconds to produce a baked chocolate.
According to a sixth aspect of the present invention, there is provided a baked chocolate-crust-coated baked food, wherein the fat composition is contained in an amount of 5% to 25% by mass based on the total mass of the baked food.
In one or more preferred embodiments, the chocolate-crusted coated baked good is a baked rice milk germ chocolate wafer.
In a seventh aspect of the invention, there is provided a baked chocolate crackling-coated baked good, the method comprising the steps of:
(1) Preparing a raw material including the fat or oil composition of the present invention;
(2) Uniformly mixing the raw materials, putting the mixture into a ball mill, and grinding the mixture until the fineness is 20-30 mu m to obtain chocolate slurry;
(3) Keeping the chocolate paste warm, and carrying out wafer coating;
(4) The wafer coating is then baked in an oven at 200-300 deg.C, preferably 220-260 deg.C, for 80-150 seconds to produce the baked chocolate.
In one or more preferred aspects, the method further comprises the steps of: and (3) spreading wheat germs on the surface of the wafer coating.
Drawings
FIG. 1: baked chocolate and baked chocolate crisp wafers are in the 50 ℃ state, the first row, from left to right, is: example 1, example 2, example 3; the second row sequentially from left to right: comparative example 1, comparative example 2, comparative example 3.
Detailed Description
It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features specifically described below (e.g., examples) may be combined with each other to constitute a preferred embodiment.
According to the first aspect of the invention, the content of triglyceride with 30-40 carbon atoms is 10-40% by weight of the total weight of the grease composition; the content of triglyceride with carbon number of 42-52 is 50-80%; the content of X2U is 30-60%, or 35-55%, or 38-53%; wherein X: saturated fatty acids having 12 or more carbon atoms; u: unsaturated fatty acid with 16-18 carbon atoms;
X2U represents a di-saturated fatty acid mono-unsaturated fatty acid triglyceride.
In the present invention, unless otherwise specified, X2U means a triglyceride containing 2X fatty acid residues and 1U fatty acid residues, and the 2X may be fatty acid residues having the same carbon number or fatty acid residues having different carbon numbers.
In one or more preferred embodiments, the content of the triglyceride having 30 to 40 carbon atoms is 20 to 40% or 25 to 40% by weight based on the total weight of the fat or oil composition.
In one or more preferred embodiments, the content of the triglyceride having 42 to 52 carbon atoms is 50 to 70% or 53 to 68% by weight based on the total weight of the fat and oil composition.
In one or more preferred embodiments, the content of X2U is 35 to 55% or 38 to 53% by weight of the total fat composition.
In the present invention, unless otherwise specified, XU2 refers to a triglyceride containing 1X fatty acid residue and 2U fatty acid residues, and the 2U residues may be fatty acid residues having the same carbon number or fatty acid residues having different carbon numbers.
In one or more preferred embodiments, the content of XU2 is 10 to 30% by weight of the total weight of the grease composition; wherein XU2 represents a mono-saturated di-unsaturated fatty acid triglyceride.
In one or more preferred embodiments, the PPO/POP mass ratio is 0.05 to 0.25, where PPO means a triglyceride with oleic acid at the palmitic acid 3 position at the 1,2 position and POP means a triglyceride with oleic acid at the palmitic acid 2 position at the 1,3 position.
In one or more preferred embodiments, the solid fat content of the grease composition at 10 ℃ is 50 to 80%.
In one or more preferred embodiments, the solid fat content of the fat or oil composition at 10 ℃ is 60 to 80%.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of 65 to 80% at 10 ℃.
In one or more preferred embodiments, the solid fat content of the fat or oil composition at 20 ℃ is 20 to 30%.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of less than 25% at 25 ℃.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of less than 20% at 25 ℃.
In one or more preferred embodiments, the solid fat content of the grease composition at 25 ℃ is less than 15%.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of less than 10% at 25 ℃.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of 5 to 10% at 25 ℃.
In one or more preferred embodiments, the fat or oil composition has a solid fat content of 0 to 10% at 30 ℃.
In one or more preferred modes, the grease composition comprises non-lauric-acid-type grease and lauric-acid-type grease, the weight ratio of the non-lauric-acid-type grease to the lauric-acid-type grease is 1:2-8:1,
in one or more preferred embodiments, the grease composition includes non-lauric-acid-type grease and lauric-acid-type grease, and the weight ratio of the non-lauric-acid-type grease to the lauric-acid-type grease is 1:1-4:1.
In one or more preferred embodiments, the lauric fats are fractionated palm kernel oil stearin and/or coconut oil having a melting point of 20-35 ℃; the non-lauric acid type grease is palm oil extract.
In one or more preferred embodiments, the fat composition comprises 60% palm oil fraction, 20% coconut oil and 20% palm kernel oil fraction, based on the total amount of the fat composition.
In one or more preferred embodiments, the fat composition comprises 70% palm oil isolate, 10% coconut oil and 20% palm kernel oil isolate, based on the total amount of the fat composition.
In one or more preferred embodiments, the fat composition comprises 50% palm oil fraction, 20% coconut oil and 30% palm kernel oil fraction, based on the total amount of the fat composition.
In a second aspect of the present invention, there is provided a method for producing a fat or oil composition, the method comprising the steps of:
(1) Providing non-lauric acid grease and lauric acid grease;
(2) The non-lauric acid grease and the lauric acid type grease in the step (1) are mixed according to the mass ratio of 1:2-8:1, preferably 1:1-4:1.
In one or more preferred embodiments, the non-lauric oil and fat are mixed with the lauric acid type oil and fat according to a mass ratio of 1:1-4:1.
In one or more preferred embodiments, the lauric fats are fractionated palm kernel oil stearin and/or coconut oil having a melting point of 20-35 ℃; the non-lauric acid type oil is palm oil extract.
In a third aspect of the present invention, there is provided a chocolate mass comprising the fat composition according to the present invention or the fat composition produced by the method of the present invention, wherein the content of the fat composition is 20 to 35%.
In one or more preferred embodiments, the chocolate mass comprises 20-35% of the fat composition of the present invention, 35-50% of sugar, 5-15% of cocoa powder, and 0.1-0.5% of lecithin, based on the total mass of the chocolate mass.
In one or more preferred embodiments, the sugar is one or more of sucrose, lactose, maltose, white sugar, caramel, fructose, trehalose.
In one or more preferred embodiments, the chocolate mass further comprises milk powder.
In one or more preferred embodiments, the milk powder is skim milk powder and/or whole milk powder.
In one or more preferred embodiments, the chocolate mass further comprises yoghurt powder and/or whey powder.
In one or more preferred embodiments, the chocolate slurry further comprises floury product.
In a fourth aspect of the present invention, there is provided a chocolate product comprising the fat composition of the present invention; or the chocolate product contains the chocolate mass.
In one or more preferred embodiments, the chocolate product is a chocolate coating or a chocolate bar.
In one or more preferred embodiments, the chocolate product is a baked chocolate.
The baked chocolate of the present invention can be manufactured by a conventional method of making general chocolate types. That is, a chocolate can be obtained by appropriately selecting and mixing cocoa mass, fat and oil, cocoa powder, sugar, milk powder, and the like to prepare a dough, micronizing the solid to an appropriate particle size by a refiner (refiner), a Ball Mill (Ball Mill), or a Roll Mill (Roll Mill), then kneading the resultant mixture, and adding a flavor or the like.
In one or more preferred embodiments, the chocolate product is milk-flavored roasted chocolate, yogurt-flavored roasted chocolate, or baked rice-germ chocolate.
In a fifth aspect of the invention, there is provided a method of preparing a baked chocolate, the method comprising the steps of:
(1) Preparing a raw material containing the fat or oil composition of the present invention;
(2) Uniformly mixing the raw materials, putting the mixture into a ball mill, and grinding the mixture to the fineness of 20-30 mu m to obtain chocolate slurry;
(3) Keeping the chocolate slurry warm, and then molding by casting to obtain a chocolate blank;
(4) Baking the chocolate base material in an oven at 200-300 deg.C, preferably 220-260 deg.C for 80-150 s to obtain baked chocolate.
In a sixth aspect of the present invention, there is provided a food product containing a chocolate product, the food product containing a fat composition according to the present invention; or a chocolate mass according to the invention; or a chocolate product according to the invention.
In one or more preferred embodiments, the food product comprising a chocolate product is a chocolate-crusted coated baked food product.
In one or more preferred embodiments, the chocolate-pretzel coated baked good is a baked rice milk germ pretzel chocolate, a baked rice milk germ pretzel wafer.
In a seventh aspect of the invention, there is provided a baked chocolate crackling-coated baked good, the method comprising the steps of:
(1) Preparing a raw material containing the fat or oil composition of the present invention;
(2) Uniformly mixing the raw materials, putting the mixture into a ball mill, and grinding the mixture to the fineness of 20-30 mu m to obtain chocolate slurry;
(3) Keeping the chocolate paste warm, and carrying out wafer coating;
(4) The wafer coating is then baked in an oven at 200-300 deg.C, preferably 220-260 deg.C, for 80-150 seconds to produce the baked chocolate.
In one or more preferred aspects, the method further comprises the steps of: and (3) spreading wheat germs on the surface of the wafer coating.
The raw material sources are as follows:
palm oil fractionation: from Special oils and fats of Jia Li (Shanghai) Co., ltd
Coconut oil: from Special oils and fats of Jia Li (Shanghai) Ltd
Palm kernel oil fractionation: from Special oils and fats of Jia Li (Shanghai) Co., ltd
lecithin-Qinhuang island Jinhai food industry Co., ltd
Cocoa mass: oshi chocolate of Singapore Co Ltd
Cocoa powder: jiaji investment (China) Co., ltd
Whole milk powder: hengtianyuan
Skim milk powder: hengtianyuan
Yogurt powder: shanghai Tuchen trade Co Ltd
The detection method comprises the following steps:
measurement of triglyceride: gas chromatography, reference standard AOCS ce5-86
Determination of fatty acids: gas chromatography, reference standard AOCS cel-62
Melting Point determination by capillary method, reference Standard GBT24893-2010
Solid fat content determination: direct nuclear magnetic resonance method, referenced standard AOCS cd 16b-93
And (3) hardness measurement: the physical property analyzer P/2N needle probe has a puncture depth of 20%, a forward speed of 5mm/s, a penetration speed of 1mm/s, a backward speed of 5mm/s, and a maximum peak force which is a puncture force (g).
Equipment:
a physical property analyzer: XTPlus, stable Micro System Co., UK
Gas chromatograph: 7890A, agilent technologies, inc
Nuclear magnetic resonance solid fat content tester: PQ001, shanghai Newmai electronic technology Co., ltd
Fat composition and chocolate preparation
Example 1: cocoa milk flavored roasted chocolate
Heating and melting raw oil, mixing 60 parts of palm oil extract (melting point: 30 deg.C), 20 parts of coconut oil (melting point: 24 deg.C) and 20 parts of palm kernel oil extract (melting point: 32 deg.C) uniformly according to the weight of raw oil, heating, stirring and dissolving, maintaining the mixed oil at 50-60 deg.C, and stirring at 1000rpm for 10min to mix uniformly. Obtaining an oil composition 1;
preparation of cocoa milk flavored roast chocolate product with fat composition 1: weighing 32 parts of the grease composition, 0.4 part of lecithin, 4 parts of cocoa liquor, 37.6 parts of white granulated sugar powder, 6 parts of alkalized cocoa powder, 12 parts of full-fat milk powder and 8 parts of skim milk powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 30-40 ℃, and molding by casting. Baking in oven at 260 deg.C for 100 s, taking out, cooling, and packaging.
Example 2: yogurt-flavored roasted chocolate
Taking 70 parts of palm oil extract (melting point: 30 ℃), 20 parts of palm kernel oil extract (melting point: 32 ℃) and 10 parts of coconut oil (melting point: 24 ℃) according to the total weight of the raw oil, heating and melting, uniformly mixing, heating, stirring and dissolving, keeping the mixed oil at 50-60 ℃, and stirring at 1000rpm for 10min to fully and uniformly mix. Obtaining an oil composition 2;
preparing the yogurt-flavored roasted chocolate by using the grease composition 2: weighing 35 parts of the grease composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, 12 parts of yoghurt powder, 11 parts of skim milk powder and 4 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m; keeping the temperature of the slurry at 30-40 ℃, and molding by casting. Baking at 220 deg.C for 120 s, taking out, cooling, and packaging.
Example 3: baked rice milk germ crispy chocolate wafer
Heating and melting each raw oil, mixing 50 parts of palm oil extract (melting point: 30 ℃), 30 parts of palm kernel oil extract (melting point: 32 ℃) and 20 parts of coconut oil (melting point: 24 ℃) uniformly according to the weight of each raw oil, heating, stirring and dissolving, keeping the mixed oil at 50-60 ℃, and stirring at 1000rpm for 10min to fully and uniformly mix. Obtaining an oil composition 3;
preparing a baked rice milk germ crisp crust wafer by using the grease composition 3: weighing 38 parts of the grease composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, 20 parts of grist powder and 4 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 30-40 deg.C, coating wafer, spreading wheat germ on the wafer surface coated with chocolate layer, baking at 250 deg.C for 120 s, taking out, cooling, and packaging.
Example 4 baked rice milk germ crackling chocolate wafers
Preparing a baked rice milk germ crisp crust wafer by using the grease composition 2: weighing 38 parts of the grease composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, 20 parts of grist powder and 4 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 30-40 deg.C, coating wafer, spreading wheat germ on the wafer surface coated with chocolate layer, baking at 250 deg.C for 120 s, taking out, cooling, and packaging.
Comparative example 1:
heating and melting each raw material oil, mixing 20 parts of palm oil extract (melting point: 50 ℃), 36 parts of coconut oil (melting point: 24 ℃), 36 parts of palm kernel oil extract (melting point: 32 ℃) and 8 parts of glyceryl monostearate uniformly according to the weight of each raw material oil, heating, stirring and dissolving, keeping the mixed oil at 60-70 ℃, and stirring at the rotating speed of 1000rpm for 10min to fully and uniformly mix the mixed oil. Comparative grease composition 1 was obtained;
comparative example baked chocolate product 1 was prepared using comparative grease composition 1: weighing 30 parts of the grease composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, 10 parts of alkalized cocoa powder, 12 parts of defatted milk powder and 10 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 45-50 ℃, and molding. Baking at 280 deg.C for 220 s, taking out, cooling, and packaging.
Comparative example 2:
heating and melting each raw oil, mixing 20 parts of palm oil extract (melting point: 30 deg.C), 40 parts of coconut oil (melting point: 24 deg.C) and 40 parts of palm kernel oil extract (melting point: 32 deg.C) uniformly according to the weight of each raw oil, heating, stirring and dissolving, keeping the mixed oil at 50-60 deg.C, and stirring at 1000rpm for 10min to mix uniformly. Comparative grease composition 2 was obtained;
comparative example baked chocolate product 2 was prepared using comparative grease composition 2: weighing 40 parts of the grease composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, 16 parts of alkalized cocoa powder and 6 parts of skim milk powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature at 40-50 ℃, and molding. Baking at 150 deg.C for 120 s, taking out, cooling, and packaging.
Comparative example 3:
heating to melt each raw oil, mixing 22 parts of palm oil extract (melting point: 60 ℃), 35 parts of coconut oil (melting point: 24 ℃), 35 parts of palm kernel oil extract (melting point: 32 ℃), and 8 parts of perhydrogenated rapeseed oil (melting point: 60 ℃) uniformly according to the weight of each raw oil, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at 1000rpm for 15min to fully mix the mixed oil uniformly. Comparative grease composition 3 was obtained;
comparative example baked chocolate crackling coating wafer product 3 was prepared using comparative fat composition 3: weighing 38 parts of the grease composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, 12 parts of alkalized cocoa powder, 8 parts of defatted milk powder and 4 parts of whey powder according to the total weight of the raw materials, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 30-40 deg.C, performing wafer coating, baking in an oven at 200 deg.C for 30 s, taking out, cooling, and packaging.
Comparative example 4:
heating and melting each raw oil, uniformly mixing 70 parts of palm oil extract (melting point: 60 ℃), 10 parts of palm oil extract (melting point: 32 ℃) and 20 parts of palm oil extract (melting point: 30 ℃) according to the weight of each raw oil, heating, stirring and dissolving, keeping the mixed oil at 70-80 ℃, and stirring at the rotating speed of 1000rpm for 15min to fully and uniformly mix. Comparative grease composition 4 was obtained;
comparative example baked chocolate crackling coating wafer product 4 was prepared using comparative fat composition 4: weighing 35 parts of the grease composition, 0.5 part of lecithin, 37.5 parts of white granulated sugar powder, 8 parts of alkalized cocoa powder, 12 parts of defatted milk powder, 4 parts of whey powder and 3 parts of lactose, uniformly mixing, putting into a ball mill, and grinding to obtain chocolate slurry with the fineness of 20-30 mu m. Keeping the temperature of the slurry at 40-50 deg.C, performing wafer coating, baking in an oven at 200 deg.C for 50 s, taking out, cooling, and packaging.
Detection of oil and fat composition
TAG distribution Properties
The TAG distribution characteristics of the grease compositions of examples 1-3 and comparative examples 1-3 were analyzed by gas chromatography detection techniques, and the results are shown in Table 1.
TABLE 1 TAG distribution characteristics of fat and oil compositions (unit:%)
2. Solid fat content detection
The grease compositions of examples 1 to 3 and comparative examples 1 to 4 were analyzed for SFC by pulse nmr, and the results are shown in table 2.
TABLE 2 solid fat content of the fat and oil compositions at different temperatures
Chocolate product quality evaluation
1. Sensory evaluation:
the baked chocolate and baked chocolate crust wafers prepared from the fat and oil compositions of examples 1 to 3 and comparative examples 1 to 4 were subjected to sensory evaluation according to the scoring criteria of tables 3 and 4, and the scoring results are shown in table 5.
TABLE 3 organoleptic evaluation criteria for baked chocolate products
TABLE 4 baked chocolate crackling coating wafer sensory evaluation criteria
TABLE 5 baked chocolate and baked chocolate crisp wafer organoleptic scores
* Note: the comprehensive score range is 0-100, and the higher the score is, the better the index effect is.
As can be seen from table 5:
the cocoa milk flavored roasted chocolate and the yogurt flavored roasted chocolate prepared from the oil compositions of the examples 1 and 2 still have good heat resistance at 50 ℃, do not melt and deform (see the attached figure 1 in the examples 1 and 2), are crispy outside and soft inside, have good mouth feel, are quick and rich in flavor release and have high sensory score.
The baked rice milk germ crispy chocolate wafers obtained from the oil compositions of examples 3 and 4 according to the corresponding preparation processes still have good heat resistance at 50 ℃, do not melt and deform, have crisp mouthfeel of baked coatings, are well matched with internal wafers, and have rich rice aroma and wheat germ aroma and higher sensory score.
The baked chocolate prepared from the fat composition of comparative example 1 had good heat resistance at 50 ℃ without melt deformation (see fig. 1). However, the baked chocolate has hard and dry outer layer taste, poor internal mouth melting property, strong waxy feeling and low sensory score.
The baked chocolate prepared from the fat composition of comparative example 2 had good palatability and rapid flavor release, but the outer layer failed to form a crunchy shell, and had poor heat resistance at 50 ℃ and could not be shape-retaining.
The baked chocolate coating wafers prepared from the fat compositions of comparative examples 3 and 4 failed to form a crunchy shell on the outer layer, and the coating surface had poor heat resistance at 50 ℃ and could not be shape-retaining. In addition, when the chocolate is eaten at normal temperature, the mouth melting property of the coating chocolate is poor due to the proportion of the oil composition, the wax feeling is strong, and the overall sensory evaluation is low because the comparative example 3 contains a hydrogenation component.
2. Texture hardness test
Xtplus texture analyzer was used to determine the puncture hardness of the baked chocolate, the results are shown in table 6.
TABLE 6 baked chocolate puncture hardness
| Example 1 | Example 2 | Comparative example 1 | Comparative example 2 | |
| Puncture hardness (g) | 400.31 | 325.42 | 706.56 | 113.13 |
As can be seen from the results of table 6: example 1 and example 2 are moderately hard. Comparative example 1 has a higher hardness; comparative example 2 was too soft.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, which is defined broadly in the claims, and any other technical entity or method implemented by others, if it is exactly the same as or equivalent to the definition of the claims, will be considered to be covered by the claims.
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications can be made by those skilled in the art after reading the above disclosure, and equivalents may fall within the scope of the invention as defined by the appended claims.
Claims (22)
1. The grease composition is characterized in that the content of triglyceride with the carbon number of 30-40 is 20-40%, the content of triglyceride with the carbon number of 42-52 is 50-70%, the content of X2U is 30-60%, and the content of XU2 is 10-30%, wherein X is saturated fatty acid with the carbon number of more than 12, U is unsaturated fatty acid with the carbon number of 16-18, X2U represents unsaturated triglyceride, and XU2 represents unsaturated triglyceride;
the grease composition satisfies the following conditions:
the mass ratio of PPO/POP is 0.05-0.25, wherein PPO represents 1,2 triglyceride with palmitic acid 3 position as oleic acid, and POP represents 1,3 triglyceride with palmitic acid 2 position as oleic acid.
2. The fat composition according to claim 1, wherein the fat composition satisfies one or more of the following conditions:
(1) The solid fat content at 20 deg.C is 20-30%;
(2) The solid fat content at 30 deg.C is 0-10%.
3. The fat composition according to claim 1, wherein the content of X2U is 35 to 55%.
4. The fat composition according to claim 1, wherein the content of X2U is 38 to 53%.
5. A method for producing a fat composition, characterized by comprising the steps of:
(1) Providing non-lauric acid grease and lauric acid grease;
(2) Mixing the non-lauric acid grease and the lauric acid type grease in the step (1) according to the mass ratio of 1:2-8:1;
based on the total weight of the grease composition, the content of triglyceride with the carbon number of 30-40 is 20-40%, the content of triglyceride with the carbon number of 42-52 is 50-70%, the content of X2U is 30-60%, and the content of XU2 is 10-30%, wherein X is saturated fatty acid with the carbon number of more than 12, U is unsaturated fatty acid with the carbon number of 16-18, X2U represents unsaturated triglyceride, and XU2 represents unsaturated triglyceride;
the grease composition satisfies the following conditions:
the mass ratio of PPO/POP is 0.05-0.25, wherein PPO represents 1,2 triglyceride with palmitic acid 3 position as oleic acid, and POP represents 1,3 triglyceride with palmitic acid 2 position as oleic acid.
6. The method of claim 5, wherein the non-lauric fat and the lauric fat in step (1) are mixed in a mass ratio of 1:1 to 4:1.
7. A method according to claim 5, wherein the lauric fat is fractionated palm kernel oil stearin and/or coconut oil having a melting point of 20-35 ℃ and the non-lauric fat is a palm oil fraction.
8. A chocolate mass characterized in that it comprises the fat composition according to any one of claims 1 to 4 or the fat composition produced by the process according to any one of claims 5 to 7.
9. Chocolate mass according to claim 8, characterized in that the fat composition is present in an amount of 20-40% by mass of the total mass of the chocolate mass.
10. Chocolate mass according to claim 8, characterized in that the fat composition is present in an amount of 20-35% by mass of the total mass of the chocolate mass.
11. A baked chocolate comprising the slurry of claim 8, or the fat composition of any one of claims 1 to 4, or the fat composition prepared by the method of any one of claims 5 to 7.
12. The baked chocolate of claim 11, further comprising one or more of sugar, lecithin, milk powder, yogurt powder, whey powder, grist powder.
13. The baked chocolate of claim 11, wherein the fat composition is present in an amount of 20 to 40% by mass of the baked chocolate.
14. The baked chocolate of claim 11, wherein the fat composition is present in an amount of 20 to 35% by mass of the baked chocolate.
15. The baked chocolate of claim 11, wherein the baked chocolate is a milk-flavored baked chocolate, a yogurt-flavored baked chocolate, a baked rice milk germ chocolate, or a cheese-flavored baked chocolate.
16. A method of preparing a baked chocolate, the method comprising the steps of:
(1) Preparing a raw material comprising the fat composition according to any one of claims 1 to 4 or the fat composition produced by the method according to any one of claims 5 to 7;
(2) Uniformly mixing the raw materials, putting the mixture into a ball mill, and grinding the mixture to the fineness of 20-30 mu m to obtain chocolate slurry;
(3) Keeping the chocolate slurry warm and then molding to obtain a chocolate blank;
(4) Baking the chocolate blank in an oven at 200-300 deg.C for 80-150 s to obtain baked chocolate.
17. The method of producing a baked chocolate according to claim 16, wherein in step (4) the baking is carried out in an oven at 220-260 ℃.
18. The chocolate-coated baked food is characterized in that the content of the grease composition is 5-25% by mass of the baked food;
based on the total weight of the grease composition, the content of triglyceride with the carbon number of 30-40 is 20-40%, the content of triglyceride with the carbon number of 42-52 is 50-70%, the content of X2U is 30-60%, and the content of XU2 is 10-30%, wherein X is saturated fatty acid with the carbon number of more than 12, U is unsaturated fatty acid with the carbon number of 16-18, X2U represents unsaturated triglyceride, and XU2 represents unsaturated triglyceride;
the grease composition satisfies the following conditions:
the mass ratio of PPO/POP is 0.05-0.25, wherein PPO represents 1,2 triglyceride with palmitic acid 3 position as oleic acid, and POP represents 1,3 triglyceride with palmitic acid 2 position as oleic acid.
19. The chocolate coated baked good of claim 18, wherein the baked good is a baked rice milk germ chocolate.
20. A method of preparing a baked chocolate crackling coated baked good, the method comprising the steps of:
(1) Preparing a raw material comprising the fat composition according to any one of claims 1 to 4 or the fat composition produced by the method according to any one of claims 5 to 7;
(2) Uniformly mixing the raw materials, putting the mixture into a ball mill, and grinding the mixture to the fineness of 20-30 mu m to obtain chocolate slurry;
(3) Keeping the chocolate paste warm, and carrying out wafer coating;
(4) And (3) putting the wafer coating into an oven with the temperature of 200-300 ℃ for baking for 80-150 seconds to obtain the baked chocolate crackling coating baked food.
21. The method of preparing a baked chocolate crackling-coated baked good according to claim 20, wherein in step (4) the baking is carried out in an oven at 220-260 ℃.
22. The method of making a baked chocolate crackling coated baked good of claim 20, further comprising the step of sprinkling wheat germ on the wafer coating.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811618522.2A CN111374186B (en) | 2018-12-28 | 2018-12-28 | Fat and oil composition for chocolate |
| PCT/CN2019/128978 WO2020135661A1 (en) | 2018-12-28 | 2019-12-27 | Fat composition used for chocolate |
| EP19904868.7A EP3903594A4 (en) | 2018-12-28 | 2019-12-27 | Fat composition used for chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811618522.2A CN111374186B (en) | 2018-12-28 | 2018-12-28 | Fat and oil composition for chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111374186A CN111374186A (en) | 2020-07-07 |
| CN111374186B true CN111374186B (en) | 2023-04-07 |
Family
ID=71125711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811618522.2A Active CN111374186B (en) | 2018-12-28 | 2018-12-28 | Fat and oil composition for chocolate |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP3903594A4 (en) |
| CN (1) | CN111374186B (en) |
| WO (1) | WO2020135661A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2606706A (en) * | 2021-04-30 | 2022-11-23 | Mars Inc | Food product |
Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085390A (en) * | 1992-05-22 | 1994-04-20 | 尤尼利弗公司 | The fat blend of bloom-inhibiting |
| JP2003169601A (en) * | 2001-12-06 | 2003-06-17 | Asahi Denka Kogyo Kk | Oil and fit composition for baked confectionery |
| CN101909453A (en) * | 2007-12-26 | 2010-12-08 | 日清奥利友集团株式会社 | Oil-and-fat composition, process for production of the composition, chocolate, and process for production of the chocolate |
| CN102056493A (en) * | 2008-06-09 | 2011-05-11 | 日清奥利友集团株式会社 | Plastic fat composition |
| WO2012002373A1 (en) * | 2010-06-30 | 2012-01-05 | 不二製油株式会社 | Non-lauric, non-trans, and non-tempering type confectionery oil or fat, and process for production thereof |
| CN103384474A (en) * | 2011-02-22 | 2013-11-06 | 日清奥利友集团株式会社 | Chocolates and method for producing same |
| JP2014023444A (en) * | 2012-07-25 | 2014-02-06 | Nisshin Oillio Group Ltd | Oily food and composite food using the oily food |
| CN103889242A (en) * | 2011-10-28 | 2014-06-25 | 日清奥利友集团株式会社 | Oil or fat composition and oily food using oil or fat composition |
| CN103929971A (en) * | 2011-10-05 | 2014-07-16 | 日清奥利友集团株式会社 | Oil or fat composition, bakery food using oil or fat composition, and composite food using bakery food |
| JP2014187918A (en) * | 2013-03-27 | 2014-10-06 | Nisshin Oillio Group Ltd | Chocolate for coating ice cream |
| CN104507326A (en) * | 2012-06-21 | 2015-04-08 | 不二制油株式会社 | Heat tolerant chocolate and method for manufacturing same |
| JP2016002016A (en) * | 2014-06-16 | 2016-01-12 | 日清オイリオグループ株式会社 | chocolate |
| CN105794999A (en) * | 2014-12-31 | 2016-07-27 | 嘉里特种油脂（上海）有限公司 | Grease composition and food |
| CN106260090A (en) * | 2015-05-20 | 2017-01-04 | 丰益(上海)生物技术研发中心有限公司 | Non-hydrogenated CBS fat or oil composition and preparation method thereof |
| JP2017169470A (en) * | 2016-03-22 | 2017-09-28 | 日清オイリオグループ株式会社 | Fat composition, and oily food obtained by using the fat composition |
| CN107613779A (en) * | 2015-05-28 | 2018-01-19 | 日清奥利友集团株式会社 | Chocolate |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56129435A (en) | 1980-03-17 | 1981-10-09 | Fujitsu General Ltd | Portable radio device |
| EP0532086B1 (en) * | 1991-09-10 | 1995-05-24 | Unilever N.V. | Non-hydrogenated coating fat |
| JP3582863B2 (en) * | 1994-09-22 | 2004-10-27 | 不二製油株式会社 | Chocolate |
| US7871656B2 (en) * | 2004-09-07 | 2011-01-18 | Archer Daniels Midland Company | Low and no trans fat confections |
| JP5444596B2 (en) | 2007-08-31 | 2014-03-19 | 富士通セミコンダクター株式会社 | Manufacturing method of semiconductor device |
| WO2012043548A1 (en) * | 2010-09-27 | 2012-04-05 | 日清オイリオグループ株式会社 | Fat and oil composition and manufacturing process therefor |
| CN104171029B (en) * | 2013-05-21 | 2020-11-10 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for reducing generation of polar compounds in frying oil |
| JP5650346B1 (en) * | 2014-06-04 | 2015-01-07 | 森永製菓株式会社 | Method for producing aerated chocolate dough and method for producing baked chocolate |
| CN108112760B (en) * | 2016-11-30 | 2022-02-22 | 丰益(上海)生物技术研发中心有限公司 | Chocolate grease composition and preparation method thereof |
| CN108606086B (en) * | 2016-12-12 | 2021-12-24 | 丰益(上海)生物技术研发中心有限公司 | Grease composition and preparation method thereof |
| ES2928744T3 (en) * | 2017-09-22 | 2022-11-22 | Fuji Oil Europe | Glyceride composition |
-
2018
- 2018-12-28 CN CN201811618522.2A patent/CN111374186B/en active Active
-
2019
- 2019-12-27 WO PCT/CN2019/128978 patent/WO2020135661A1/en unknown
- 2019-12-27 EP EP19904868.7A patent/EP3903594A4/en active Pending
Patent Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085390A (en) * | 1992-05-22 | 1994-04-20 | 尤尼利弗公司 | The fat blend of bloom-inhibiting |
| JP2003169601A (en) * | 2001-12-06 | 2003-06-17 | Asahi Denka Kogyo Kk | Oil and fit composition for baked confectionery |
| CN101909453A (en) * | 2007-12-26 | 2010-12-08 | 日清奥利友集团株式会社 | Oil-and-fat composition, process for production of the composition, chocolate, and process for production of the chocolate |
| CN102056493A (en) * | 2008-06-09 | 2011-05-11 | 日清奥利友集团株式会社 | Plastic fat composition |
| WO2012002373A1 (en) * | 2010-06-30 | 2012-01-05 | 不二製油株式会社 | Non-lauric, non-trans, and non-tempering type confectionery oil or fat, and process for production thereof |
| CN103384474A (en) * | 2011-02-22 | 2013-11-06 | 日清奥利友集团株式会社 | Chocolates and method for producing same |
| CN103929971A (en) * | 2011-10-05 | 2014-07-16 | 日清奥利友集团株式会社 | Oil or fat composition, bakery food using oil or fat composition, and composite food using bakery food |
| CN103889242A (en) * | 2011-10-28 | 2014-06-25 | 日清奥利友集团株式会社 | Oil or fat composition and oily food using oil or fat composition |
| CN104507326A (en) * | 2012-06-21 | 2015-04-08 | 不二制油株式会社 | Heat tolerant chocolate and method for manufacturing same |
| JP2014023444A (en) * | 2012-07-25 | 2014-02-06 | Nisshin Oillio Group Ltd | Oily food and composite food using the oily food |
| JP2014187918A (en) * | 2013-03-27 | 2014-10-06 | Nisshin Oillio Group Ltd | Chocolate for coating ice cream |
| JP2016002016A (en) * | 2014-06-16 | 2016-01-12 | 日清オイリオグループ株式会社 | chocolate |
| CN105794999A (en) * | 2014-12-31 | 2016-07-27 | 嘉里特种油脂（上海）有限公司 | Grease composition and food |
| CN106260090A (en) * | 2015-05-20 | 2017-01-04 | 丰益(上海)生物技术研发中心有限公司 | Non-hydrogenated CBS fat or oil composition and preparation method thereof |
| CN107613779A (en) * | 2015-05-28 | 2018-01-19 | 日清奥利友集团株式会社 | Chocolate |
| JP2017169470A (en) * | 2016-03-22 | 2017-09-28 | 日清オイリオグループ株式会社 | Fat composition, and oily food obtained by using the fat composition |
Non-Patent Citations (4)
| Title |
|---|
| Heat resistant chocolate;Terri A. Stortz et al.;《Trends in Food Science & Technology》;20111231;第201-214页 * |
| 制备类可可脂原料用油的研究进展;池永清 等;《中国油脂》;20171231;第42卷(第5期);第48-53页 * |
| 白宝兰 等.巧克力.《食品工艺学》.2018,第232-235页. * |
| 耐烘烤温度的巧克力;唐梁;《食品工业》;19911231;第6页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111374186A (en) | 2020-07-07 |
| WO2020135661A1 (en) | 2020-07-02 |
| EP3903594A1 (en) | 2021-11-03 |
| EP3903594A4 (en) | 2022-09-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8231923B2 (en) | Oily food material | |
| EP3603409B1 (en) | Transesterified fat or oil | |
| CN105025732B (en) | Chocolate-like food for baking and process for producing the same | |
| JP7444061B2 (en) | chocolate-like food | |
| JP6225296B1 (en) | Baked chocolate | |
| CN105638930B (en) | Fat or oil composition for chocolate product | |
| CN109315501B (en) | Oil and fat composition for filling or sauce | |
| KR20150079555A (en) | Heat-resistant chocolate, and method for producing heat-resistant chocolate | |
| US20220202037A1 (en) | Oil and fat composition for frozen dessert and chocolates for frozen dessert | |
| CN111374186B (en) | Fat and oil composition for chocolate | |
| JP5650346B1 (en) | Method for producing aerated chocolate dough and method for producing baked chocolate | |
| TWI794457B (en) | Transesterified fats, fats for chocolate and chocolate | |
| JP6482397B2 (en) | Oil-based confectionery and method for producing oil-based confectionery | |
| JP5783582B1 (en) | Oil-based confectionery and method for producing oil-based confectionery | |
| TWI626888B (en) | Baking composite dessert and manufacturing method thereof | |
| JP7009764B2 (en) | Transesterification fats and oils | |
| JP2018191637A (en) | chocolate | |
| JP5508101B2 (en) | Flake confectionery and method for producing flake confectionery | |
| JP5922741B2 (en) | Oil-based confectionery and method for producing oil-based confectionery | |
| JP7294958B2 (en) | No-tempering type chocolate with low laurin fat content and food containing the same | |
| RU2808080C2 (en) | Oil and fat composition for chocolate | |
| CN115334892A (en) | Fat and oil composition for making snack | |
| JP6775898B2 (en) | Oil and fat composition for chocolate | |
| JP6397209B2 (en) | Method for producing baking chocolate dough | |
| JP7265335B2 (en) | Method for producing chocolate-like food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |